Roast Chicken with Asparagus and Tahini Sauce
Elevate your dinner table with this irresistible Roast Chicken with Asparagus and Tahini Sauce—a perfect balance of hearty and fresh flavors! This recipe features a beautifully seasoned whole chicken, roasted to golden perfection with a savory blend of olive oil, garlic powder, paprika, salt, and pepper. Paired with tender roasted asparagus, this dish is a celebration of simplicity and elegance. The creamy tahini sauce, infused with zesty lemon juice, a touch of honey, and fresh garlic, adds a silky, nutty finish that ties the dish together flawlessly. Ready in just 90 minutes and ideal for serving up to four, this wholesome meal is as easy to prepare as it is delightful to eat. Great for weeknight dinners or impressing dinner guests, this roast chicken recipe is a flavorful and nutritious option that will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 pound Asparagus
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic cloves, minced
- 2 tablespoons Water
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting pan or baking sheet.
In a small bowl, mix 2 tablespoons of olive oil, salt, pepper, paprika, and garlic powder.
Rub the mixture all over the chicken, ensuring even coverage. Tuck the wings under the body and tie the legs with kitchen twine if desired.
Roast the chicken in the preheated oven for approximately 60 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
While the chicken is roasting, prepare the asparagus by snapping off the woody ends. Toss the asparagus with 1 tablespoon of olive oil, a pinch of salt, and black pepper.
Add the asparagus to the roasting pan during the last 15 minutes of cooking. Stir occasionally to ensure even roasting.
While the chicken and asparagus cook, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken and asparagus drizzled with the tahini sauce. Optionally, garnish with fresh parsley or sesame seeds for added flavor.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 15.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4783 mg | 368% | |
| Iron | 21441.2 mg | 119118% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
